Lemon Butter Chicken with Mozzarella Zucchini Rounds and Scallion Couscous

This bright and creamy lemon butter chicken is the perfect way to add a burst of citrus to your dinner table. Seared chicken cutlets are finished with a luscious pan sauce made with lemon juice and sour cream, creating a tangy, velvety coating that pairs beautifully with tender roasted zucchini and fluffy couscous.

On the side, zucchini rounds are topped with mozzarella and panko, then baked until golden and bubbly. The couscous is tossed with fresh scallions, lemon zest and a squeeze of lemon for an extra pop of flavor. It’s a complete meal that feels special but comes together easily on a busy weeknight.

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Ingredients

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C). Bring a small pot of salted water to a boil for the couscous.
2. Slice the zucchini into ½-inch rounds. Place them on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast for 10 minutes.
3. While the zucchini roasts, cook the couscous: add the Israeli couscous to the boiling water and cook according to package directions (about 8-10 minutes). Drain and return to the pot.
4. Thinly slice the scallions, separating white and green parts. Zest the lemon, then cut it in half. Juice one half; cut the other half into wedges for serving.
5. In a small bowl, combine the mozzarella, panko and a drizzle of olive oil. After the zucchini has roasted 10 minutes, top each round with the mozzarella mixture. Return to the oven and bake until the cheese is melted and golden, about 5-7 minutes more.
6. Meanwhile, season the chicken cutlets with Tuscan Heat Spice, salt and pepper. Heat a large skillet over medium-high heat with a drizzle of olive oil. Cook the chicken for 3-4 minutes per side, until golden and cooked through. Transfer to a plate and tent with foil.
7. Reduce the heat to medium. Add a splash of water (about ¼ cup) and the chicken stock concentrate to the skillet, scraping up any browned bits. Stir in the sour cream, lemon juice and half the lemon zest. Simmer for 1-2 minutes until slightly thickened. Return the chicken to the skillet and turn to coat in the sauce.
8. Fluff the cooked couscous with a fork. Stir in the scallion greens, remaining lemon zest and a squeeze of lemon juice. Season with salt and pepper to taste.
9. Serve the lemon butter chicken alongside the cheesy zucchini rounds and scallion couscous. Garnish with extra lemon wedges if desired.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but the texture will be different. Israeli couscous is larger and chewier; if using regular couscous, reduce the cooking time to about 5 minutes.

Can I substitute the sour cream with something else?

Greek yogurt or crème fraîche work well as substitutes. They will provide a similar tangy creaminess.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.